Rigatoni with Eggplant and Pine Nut Crunch
From Bon AppetitIt's got the rich and creamy taste of a pink sauce, the warm flavors of roasted peppers and eggplant, the gooeyness of mozzarella, and then this weird pesto-like crunch on top that's extra delicious. This is great, and we can't tell if it's because of or in spite of its craziness.
Ingredients
- Nonstick vegetable oil spray
- 1 large eggplant, unpeeled and cut into 1/2-inch cubes
- 2 medium yellow bell peppers, cut into 1/2 inch squares
- 2 cups grape tomatoes, cut in half lengthwise
- 3 large garlic cloves, divided
- 1/3 cup olive oil
- 2 cups firmly packed basil leaves, divided
- 1 cup Parmigiano cheese, divided
- 1/4 cup pine nuts
- 1 28-oz can whole tomatoes in juice
- 1 cup heavy whipping cream
- 1 lb rigatoni
- 1 lb whole-milk mozzarella cheese, cut into 1/2-inch cubes
Preparation
- Preheat over to 425 and spray a large rimmed baking sheet with nonstick spray.
- Add eggplants, pepper, and tomatoes to baking sheet.
- With a garlic press, squeeze 1 garlic clove onto vegetables.
- Drizzle vegetables with the olive oil and toss.
- Season with salt and pepper.
- Roast vegetables until tender, stirring often, for 35-45 minutes.
- In a food processor, combine 2/3 cup basil, 1/2 cup Parmigiano, pine nuts, and 1 garlic clove.
- Blend until crumbled and season topping with salt. Set aside.
- Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in food processor until smooth.
- Season sauce with salt and pepper.
- Cook pasta in a pot of boiling water until just tender but still firm to bite.
- Drain pasta and return to pot.
- Toss with vegetables, sauce, and 1/2 cup Parmigiano.
- Transfer to a 13x9x2-inch baking dish.
- Sprinkle with the mozzarella cheese and pine nut topping.
- Bake pasta at 425 until heated through, about 25 to 35 minutes.
- Let stand for 10 minutes before serving.
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